Unbelievably Easy Artisan Rolls

Name: Unbelievably Easy Artisan Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 dinner rolls
Ingredients: 4 cups bread flour; 2 teaspoons kosher salt; 1 teaspoon active dry yeast (traditional); 2 cups room-temperature tap water

User Reviews

4.9

228 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
16 dinner rolls
Calories
115 kcal
Course
Bread
Cuisine
American

Unbelievably Easy Artisan Rolls

Brielle Kelley

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These Unbelievably Easy Artisan Rolls are super easy! Stir up the dough, then go enjoy a good sleep. In the morning, shape and bake. Unbelievably delicious too!

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Ingredients

Servings

4 cups bread flour plus extra for shaping
2 teaspoons kosher salt
1 teaspoon active dry yeast (traditional)
2 cups room-temperature tap water

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Instructions

In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover the bowl with plastic wrap and leave to rise at room temperature for 10 to 12 hours.
The following morning (or after 10-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles.
Line a sheet pan with parchment paper. Preheat the oven to 425ºF.
Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this.
Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes.
The rolls may look a little deflated as they're rising and they won't rise a ton during the 20 minutes but a little magic happens when they hit the hot oven and you'll be shocked at how beautiful they look when baked.
Transfer the pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to a cooling rack to cool completely.
If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 10-12 minutes at 325˚F.